with Roasted Sesame Sweet Potato & Tomato Salad
Tonight, it's all about simple and classic - lemon-pepper prawns, some herby sweet potatoes, and to keep the carbs down, a big salad that will see you going back for more. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
1
Sweet potato chunks
1 packet
Sesame seeds
1 sachet
Prawns
1 packet
Lemon pepper seasoning
1 sachet
Snacking Tomatoes
1 punnet
Mixed salad leaves
1 bag
Crispy shallots
1 packet
Sesame dressing
0.5 packet
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato chunks on a lined oven tray. Sprinkle with sesame seeds, season with salt and drizzle of olive oil. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, half snacking tomatoes. • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oiland a pinch of salt. Add prawns, tossing to coat. • When sweet potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing until pink and lightly curled, 4-6 minutes.
• In a medium bowl, combine snacking tomatoes, mixed salad leaves and a drizzle of vinegar. Season.
• Divide lemon pepper prawns, sesame sweet potatoes and salad between plates. • Sprinkle over crispy shallots. Serve with sesame dressing. Enjoy!
1617
kJ
Energy (kJ)
18.8
g
Fat
3.7
g
of which saturates
37.4
g
Carbohydrate
15.4
g
of which sugars
8.6
g
Dietary Fibre
20.2
g
Protein
1219
mg
Sodium
with Lemongrass Coconut Dressing & Crispy Shallots